One of the best things about raising a garden and canning or freezing your own vegetables happens in the wintertime. That’s when those vegetables can be put to good use in soups and stews. This slow cooker vegetable soup recipe is one of my favorites.

My spring and summer garden provides the majority of vegetables needed for this comforting soup. But you can definitely use store-bought frozen or canned varieties. I also purchase a 1/2 pound cut of organic beef to add flavor and to make it heartier. But you can skip the beef if you want.

I found this recipe on a favorite site and adjusted it to take advantage of what I regularly have in my pantry. I use my own frozen corn, tomatoes, beans and potatoes and buy the rest of the vegetables at the store. This particular recipe also calls for onion soup mix, but you can easily make your own. Chances are, you already have what you need in your pantry.

Another good thing about this recipe? It makes a whole lot of soup and it freezes well! Just let the frozen soup unthaw completely in the refrigerator and then heat it up on the stovetop.

Directions:Add oil to a skillet and brown the meat on the stovetop. (You shouldn’t skip this part; it really does make a difference both in flavor and appearance.) Add the meat and all other ingredients to a slow cooker. Stir to combine. Cook on low for at least seven hours. Pretty easy, huh? The slow cooker definitely does most of the work.